Whisk all ingredients together and portion batter out onto a parchment lined cookie sheet.

If you add enough egg white these cookies should spread out, so be sure to leave enough room between each one. We only used two egg whites in this batch and they retained their shape rather than becoming disc-like. Both taste great though.

Bake for 6-8 minutes or until the cookies are just set and the tops are glossy. If you are baking bite-sized cookies watch them closely as they will be done faster than a dozen larger cookies.

We preferred these warm, fresh from the oven, but they are great once cooled as well. And be sure you have a cute mixing-spoon-licker around. In our house this one is the most efficient.

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Hello! I'm a lady named Angela married to a gentleman named Peter. Together we have 3 children and live a life of organised chaos. We were formerly in St Andrews, Scotland and are now in South East London. Thanks for stopping by!